Chicken Coconut Curry
A quick and delicious one pot dinner.
| 2 LBS CHICKEN BREASTS – boneless, skinless | PINCH OF SALT – to taste FRESHLY GROUND PEPPER – to taste |
| 1 ONION – medium size, chopped coarsely | 3 TBS CURRY POWDER – or more to taste |
| 3-4 GARLIC CLOVES – minced | 1 ½ CUPS CHICKEN BROTH |
| 1 CAN (14 oz) COCONUT MILK | 1 CAN (14.5 oz) DICED TOMATOES |
| 1 TB SUGAR – or more to taste 1 TSP GROUND CUMIN | 3 TBS OLIVE OIL 1 TSP GROUND TUMERIC |
Pound the chicken breast lightly, sprinkle with salt and pepper, massage in and cut imto bite size pieces. Heat oil in a Dutch oven and when hot add chicken and spread to prevent crowding. Cook chicken, stirring occasionally, until no longer pink.
Add the chopped onions, garlic and stir. Add curry powder and stir again. Cook for a few minutes and then slowly add the chicken broth, coconut milk, cumin, turmeric, sugar and tomatoes. Stir everything together until well combined and slowly bring to a boil. Reduce heat to simmer, cover and continue cooking for 15 to twenty minutes. If chicken appears to get dry, slowly add more broth. Stir, taste for seasonings, adjust and serve.
NOTE: While the chicken is cooking boil some rice and serve together with the curry sauce spooned over. I often add an extra can of coconut milk to make sure we have enough sauce to go over the rice.
I have also made this recipe using boneless, skinless chicken thighs however you will have to adjust the searing time. If you would like a creamy, heavier sauce just stir in about ½ cup of heavy cream at the end and keep on heat until warmed through.
BUON MANGIATA!
SPICY CUCUMBER SALAD
Toss together a few ingredients and you
have a quick and easy salad or spicy snack.
| 3-4 CUCUMBERS – small, sliced | 1 TSP SEA SALT |
| 1 TSP GARLIC – minced | 2 TSPS WHITE VINEGAR |
| 1 TB KOREAN CHILI FLAKES | ½ TSP BROWN SUGAR |
| 1 TSP SESAME SEEDS – toasted | 1 TSP SESAME OIL |
Wash, dry and slice the cucumbers in thin diagonal slices. Set in a bowl, top with salt, mix and let sit unattended for 5 or 10 minutes.
Mix remaining ingredients in a separate bowl and stir to make sure all is well combined. Pour over cucumbers and chill for several hours.
NOTE: although it will give it a different flavor, if you can’t find Korean chili flakes, you can substitute chipotle powder or hot paprika and sprinkle with a few red pepper flakes. Thin cucumbers work best for this recipe.
Instead of serving it as a side salad, I sometimes just cube the cucumbers, let them sit in the dressing to get really saturated and then serve with toothpicks as part of a charcuterie board or just a little snack with a cold beer or wine.
BUON MANGIATA!
Ancora 
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